Lemony couscous with grilled chicken and peas!!! Love it!!! It was so easy using very few ingredients and very yummy! I used chicken breasts and threw them on the grill pan with a little olive oil , salt and pepper. If you really want to make this easy you can use a store-bought rotisserie chicken. You can also substitute any grain of your choice. I happen to love the Israeli couscous ( pearl couscous), it’s not as mushy and has a better texture for this dish especially. I also like to use organic lemons when I’m using the zest of a lemon. If it’s just the juice of a lemon I don’t get as nuts but I have to say I prefer the organic ones when I know I’ll be eating the skin of the vegetable or fruit. The flavor of the fresh lemon is just wonderful .
Enjoy this one!
Ingredients:
2 tablespoons olive oil
1 1/3 cups Israeli couscous ( pearl)
2 1/2 cups chicken broth
Zest of 2 large lemons ( organic)
1/4 cup fresh lemon juice
1/2 – 1 teaspoon kosher salt ( start with less and you may need to add a little more) the parmesan is salty, and you’re salting the chicken.
1/4 teaspoon freshly ground black pepper
1/2 cup grated Parmesan
4 green onions, chopped
1 cup frozen peas
1 lb. thin chicken breasts, a little olive oil and salt and pepper or use a rotisserie chicken breast
Directions:
On a baking sheet, brush chicken breasts with a little olive oil and lightly salt and pepper. The thin cutlets grill up very quickly app. 3 minutes per side. Grill and set aside . I cut chicken up into small pieces before adding them to couscous. You can also cut up thicker chicken cutlets into 2 inch pieces and using a grill pan or frying pan cook them the same way ( olive oil salt and pepper) I like to put chicken in a bowl glaze them with olive oil and s and p and then cook them.
In a large saucepan, heat the 2 tablespoons of olive oil over medium high heat. Add the couscous and cook until lightly toasted , 2-3 minutes. Add the broth, lemon zest, lemon juice, salt and pepper. Bring to a boil. Reduce the heat to medium-low and simmer uncovered until the couscous is tender but still firm to the bite, app. 8 minutes.
I then stirred parmesan cheese into couscous along with the green onions, peas and cut up chicken. Taste for salt and pepper.
I plated it up and we totally enjoyed!
Cooking with Candi 
Hey Candi, for tonight….
As you know, I’m not a great cook! But this sounds wonderful and I have 1/2 of pre roasted chicken in my refrigerator that I can use. My question is, how do I warm it up since it is already cooked? Should I put it in when I start the 8 minutes for the couscous? If not, please be specific and let me know when and how!
Thanks so much,
Diane
bring chicken to room temperature firstly, then at the end of the couscous cooking add the chicken to heat through, you can shred or cut into bite size pieces ( whatever is easiest for you) it should work out perfectly